This post may contain affiliate links. Read my full disclosure policy.
Here’s our latest Buddha Bowl! This Umami flavored Miso Mushroom Bowl is served with meaty mushrooms, warm brown rice, and healthy veggies, drizzled with the tastiest Miso Ginger Dressing (that you’ll want to put on everything)! See all our Buddha Bowls & our 40 Best Mushroom Recipes!
Calling all mushrooms lovers! This Miso Mushroom Bowl is not only plant-powered and highly nutritious, it is also full of delicious umami flavor. It’s filling and satisfying but leaves you feeling energized and light.
There are numerous research reports on the healing properties of mushrooms, especially when it comes to supporting our immune system. Mushrooms activate or stimulate macrophages in the immune system, a type of white blood cell that “eats” pathogens like bacteria, viruses and cancer cells. So we’ve been amping up our mushroom intake the last few months, but not purely for health reasons- we happen to love them too!
Ingredients in A Mushroom Bowl
- brown rice
- grated carrots
- daikon radish
- Miso Ginger Dressing
How to make a Miso Mushroom Bowl:
Step One: Cook the Rice. The Miso Mushroom Bowl starts with setting the brown rice to cook.
TIP: Here’s a little trick I do to speed things up with short grain brown rice. Boil the rice like you would pasta- with ample water. Then cook the edamame in the rice water.
Drain the rice and let stand 5 minutes.
Step two: While the rice is cooking, saute the mushrooms. Here I’m using portobellos- but feel free to use what you have. The important thing here is getting them nice and brown.
Step three: Prep the veggies. Slice the avocado, shred the carrots, diakon and cabbage.
Step four: Make the Dressing.
The dressing is quite tasty, I’d recommend making a double batch to use on salads, later in the week. 😉
Simply blend the ingredients in a blender until smooth.
The dressing will keep up to 5 days in the fridge, but trust me, it won’t last that long- you’ll want to put it on everything!
Step Five: Assemble your bowls. This recipe makes 4 bowls and is perfect for meal prepping ahead for the busy work week.
Start with a warm bed or short grain brown rice – nutty and delicious.
Add a handful of organic spinach.
Layer up the fresh veggies. Here we’ve got cabbage, daikon, edamame, avocado, and carrots.
Spoon the flavorful Miso Ginger dressing over top. Add sprouts and seeds.
Enjoy your healthy vegan, plant-based Miso Mushroom Bowl and see how energized you will feel!
More Healthy Buddha Bowls:
- 20 Buddha Bowls (Vegan & Plant-Based!)
- Smoky Cauliflower Chimichurri Bowls
- Spicy Mexican Oaxacan Bowl
- Fall Nourish Bowl
- Bali Bowls with Peanut Tofu
This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you’ll want to put on everything)! Vegan & Gluten-Free.
- 1 cup short-grain brown rice, uncooked
- 4 large portobello mushrooms, sliced int 1/2 inch slices.
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 cups shredded cabbage
- 1 cup matchstick carrots (or grated)
- 1 cup shredded daikon (or radishes) or cucumbers
- 1 avocado
- 1 cup edamame
- 4 cups baby spinach
- Garnish: Scallions, Sprouts, Sesame seeds
Miso Ginger Dressing: (Double for extra saucy)
Set rice to cook. (see notes)
Cook Mushrooms: Heat oil in a large skillet over medium heat, season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside. (See notes for alternative method)
While the mushrooms are browning, prep the remaining veggies.
Feel free to warm the edamame in the rice water (see photo).
Make the dressing: place everything in a blender and blend until smooth.
Assemble the bowls: Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.
The fastest way to cook rice to cook using the pasta method. Cook rice in 6 -8 cups salted boiling water, until tender, about 15 minutes. Strain and let stand in the strainer over the pot, 5 minutes until fully drained.
If you would rather roast the portobello mushrooms, double the dressing and use some as a marinade, coating the mushrooms well, place them on a parchemt-lined sheet pan and roast at 400F until tender. The cabbage is also very tasty roasted- I’d add more because it will shrink. 😉
- Serving Size:
- Calories: 518
- Sugar: 15.7 g
- Sodium: 706.8 mg
- Fat: 21.5 g
- Saturated Fat: 2.9 g
- Carbohydrates: 73.6 g
- Fiber: 8.2 g
- Protein: 14.7 g
- Cholesterol: 0 mg
Keywords: Vegan bowl, vegan buddha bowl, Mushroom Buddha Bowl, vegan mushroom recipe, mushroom rice bowl,